Roasted Artichokes with Lemon Sauce (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 globe artichokes, about 8 ounces each
02 -
8 cups water
03 -
3 lemons, divided
04 -
⅓ cup olive oil, divided
05 -
¾ teaspoon salt
06 -
¼ teaspoon freshly ground black pepper
07 -
3 cloves garlic, minced
08 -
1 teaspoon Dijon mustard
09 -
2 teaspoons chopped fresh parsley, plus more for garnish
# Instructions:
01 -
Preheat the oven to 475˚F. Grease the bottom of a 9x13-inch baking dish with a tablespoon of olive oil and set aside.
02 -
Trim the stem to about 1 inch, then cut 1 inch off the tip of the artichoke. Remove the bottom 3 rows of tough outer leaves and any dark green parts. Cut the artichoke in half lengthwise and remove the fuzzy center chokes. Set aside.
03 -
Fill a large container or baking dish with 8 cups of water. Squeeze the juice of 1 lemon into the water.
04 -
Place the artichokes in the lemon water for 3 to 5 minutes. Remove them and shake off excess liquid. Toss the artichokes in a large bowl with 2 tablespoons olive oil, ¾ teaspoon salt, and ¼ teaspoon black pepper.
05 -
Arrange the artichokes, cut side down, in the prepared baking dish. Halve the remaining 2 lemons and place them cut-side up next to the artichokes. Cover the dish with aluminum foil and roast for 25 to 30 minutes, or until the leaves are browned and tender when pierced with a knife. Remove from the oven and transfer to a serving plate.
06 -
Squeeze the juice from the cooked lemons into a mixing bowl. Whisk in the remaining olive oil, minced garlic, Dijon mustard, and parsley. Season with salt and pepper.
07 -
Drizzle the lemon sauce over the roasted artichokes, garnish with parsley, and serve.
# Notes:
01 -
Choose fresh artichokes that squeak when squeezed.
02 -
Use kitchen shears to remove thorny leaf tips if necessary.
03 -
To eat, pull a leaf, dip it in sauce, and scrape the edible part using your teeth.